Effects of soy milk and condensed milk on astringency removal, astringency recurrence, appearance, and syneresis in persimmon paste
Author:
Publisher
International Society for Horticultural Science (ISHS)
Subject
Horticulture
Link
https://www.actahort.org/members/showpdf?booknrarnr=1338_52
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3. Effect of deastringency treatment of intact persimmon fruits on the quality of fresh-cut persimmons.;Chung;Food Chem.,2015
4. Effect of high-pressure/high-temperature processing on chemical pectin conversions in relation to fruit and vegetable texture.;De Roeck;Food Chem.,2009
5. Antioxidant capacities and total phenolic contents of 62 fruits.;Fu;Food Chem.,2011
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